Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth, white wine, or beer that ...

Sometimes making a great dish is as simple as combining two of the things you do best, and if you happen to be Belgian that ...

Turn the heat to medium-high and steam the clams for about five minutes, or until they're done. When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve ...

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

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Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

Drain juice from canned clams into a medium bowl. Add enough bottled juice so total liquid equals 3 cups. Set juice and clams aside. In a soup pot over medium heat, cook bacon slowly until crisp ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

Steam the fish for 8-10 minutes (depending on ... Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then ...

OCEAN CITY, N.J. — Danielle Mahon has been up to her elbows in seafood since opening the Topsail Steamer, a take-out seafood ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

If Hero — the ancient Greek inventor — had been able to enjoy a beer after work, he might have pulled a trick like [BevCanTech] did: use it to create a simple steam engine. Of course ...